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maybe sour?
Posted: Wed Aug 06, 2014 5:14 pm
by fargo41
So last night I was going to brew a belgian table ale and use my yeast bay northeastern abby starter I had ready, but found out we had to go visit a friend at the hospital who just had a baby. I decided to not make my wife angry and said we could go after I mashed at about 7pm. I lautered my first and second runnings into to their own buckets. When we came home I decided to wait till today to do the boil, not even thinking about chance of infection. So today I came home got ready to boil and one bucket has a slight creamed corn smell :/ I've started to heat up everything and just started the 90 min boil but wondering if I should change my plans and maybe just sour this instead or in addition to using the yeast I have. Thoughts/suggestions?
10# 2 row
1# light munich
.4 oz nugget at 60 min
.5 oz willamette at 10
Thanks!
Re: maybe sour?
Posted: Wed Aug 06, 2014 5:19 pm
by fargo41
pre boil gravity is 1.040
Re: maybe sour?
Posted: Wed Aug 06, 2014 7:25 pm
by DrPaulsen
What makes you think the creamed corn smell is from an infection. Could be DMS that would be driven off in a boil. I say if it smells clean after the boil, proceed as planned.
Re: maybe sour?
Posted: Wed Aug 06, 2014 7:52 pm
by fargo41
I was thinking it was an infection because one bucket had a good deal of foam built up on top and it didn't taste that sweet, but not sour either. I guess the lack of sweetness could have been because it was the sparge and not first runnings. I tasted it after it was boiled and cooled, and I didn't notice anything, smelled like hops, so I pitched and will see what happens.
Re: maybe sour?
Posted: Wed Aug 06, 2014 7:57 pm
by Steven P
Yeah. Don't worry about it. 60 to 90 minute boil will take care of all that.
Re: maybe sour?
Posted: Wed Aug 06, 2014 8:11 pm
by fargo41
Thanks guys! We shall see how this turns out
Re: maybe sour?
Posted: Thu Aug 07, 2014 7:41 am
by fargo41
Already had to switch to a blow off tube this morning. The krausen is crazy thick too.
Re: maybe sour?
Posted: Thu Aug 07, 2014 9:11 am
by carrisr
Belgian yeasts tend to be very active and are frequently top-cropped.
Re: maybe sour?
Posted: Sat Aug 23, 2014 12:23 pm
by fargo41
We are now down to 1.011 (day 17) but I'm getting a slight cider smell and taste. Started at 68f and bumped it up to 70 after 3 days then on day 7 bumped it up to 75 since it was still at 1.021. I'm guessing I pushed it up too soon. I'll let it sit for a bit longer but was hoping to reuse the yeast cake on Tuesday. Do you think I should pass on reusing since I may have over stressed the yeast?